High-Protein Blueberry Muffins
Per serving (1 muffin)
How I calculate this → Calculate your protein target →
Greek yogurt is standing in for most of the butter or oil a regular muffin recipe would call for, which is most of where the protein number here comes from. Almond flour behaves differently than wheat flour: the batter is thicker and doesn't rise as much, so I fill the muffin cups closer to the top than I would with a regular batter. I toss the blueberries in a little of the almond flour before folding them in, which keeps them from all sinking to the bottom.
Why you'll love this
- 10g of protein per muffin, no protein powder needed
- Under 200 calories per muffin
- Gluten-free with almond flour standing in for wheat
Recipe
High-Protein Blueberry Muffins
Ingredients
Instructions
- Preheat the oven to 350F and line a muffin tin with 10 liners.
- In a mixing bowl, whisk together the eggs, Greek yogurt, honey, and vanilla.
- Add the almond flour, baking soda, and salt. Stir until just combined.
- Toss the blueberries with a spoonful of the batter to coat, then fold them into the rest of the batter.
- Divide among the muffin cups, filling each about 3/4 full.
- Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
Equipment
- Muffin tin
- Mixing bowl
Notes
- I toss the blueberries in a little batter before folding them in fully. It coats them just enough to keep most of them suspended through the muffin instead of all sinking to the bottom.
- Almond flour batter rises less than wheat flour batter, so I fill the cups closer to 3/4 full rather than the 2/3 that's typical for a regular muffin recipe.
Nutrition (per serving)
| Calories | 199 |
|---|---|
| Protein | 10g |
| Carbs | 16g |
| Fat | 11g |
| Fiber | 2g |
Storage
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. These reheat well from frozen with a short stint in the microwave.
FAQ
Can I use frozen blueberries?
Yes, don’t thaw them first. Frozen blueberries added straight from the freezer bleed less color into the batter than thawed ones do.
Why almond flour instead of a gluten-free flour blend?
Almond flour adds real protein and healthy fat on its own, where most gluten-free blends are mainly starch standing in for wheat flour’s structure.
Can I make these dairy-free?
Yes, a plain unsweetened dairy-free yogurt works as a direct swap for the Greek yogurt, though the protein number will drop somewhat since most dairy-free yogurts carry less protein per cup.
Looking for more high-protein breakfast options: the high-protein banana muffins are another grab-and-go option for the morning.